TH15285C3 - Dehydrated pasta with purple sweet potato flour - Google Patents

Abstract

1 page of the number 1 page summary of the invention Purple Sweet Potato Paste Recipe Contains Durum Wheat Flour Purple sweet potato flour, salt, clean water and wheat gluten are produced using the following steps: Prepare purple potato starch by bringing The sweet potatoes are steamed and then prepared to have a viscous appearance. To be prepared into powder with hot roller drying technology (Drum dryer), then ground and sifted to the desired size. Take durum wheat flour. Purple potato flour and wheat gluten are mixed together. After that, the pasta dough has been formed into cubes. Roll with a rolling pin, then roll with a hand roll rolling machine. And dried with a tray dryer (Tray dryer) pasta lines that Get the nutritional value from wheat flour and purple sweet potato And brought to boil in boiling water for 3-5 minutes, it can be eaten. Dehydrated pasta noodles enriched with purple sweet potato starch is a product that adds value to Agricultural produce And is a new alternative to consumers who prefer to consume products from purple sweet potato noodles

Claims (1)

Disclaimer (all) which will not appear on the advertisement page: page 1 of the number 1 page Disclaimer 1. Recipe for purple sweet potato starch. It has the following ingredients Durum wheat flour 51.61% by weight Purple Sweet Potato Starch 12.90 percent by weight, 29.03 percent salt by weight, 3.23 percent clean water by weight, wheat gluten 3.23 percent by weight. Purple According to the claim 1. There are steps as follows: a. A purple sweet potato to wash and clean. Steamed with steam for 30-40 minutes, peeled and cut into small pieces. Then coarse grind with a blender and mix the water to have a viscous consistency. B. The sweet potato obtained from Article A is dried with a hot roller dryer at 140 ° C for 2-3 minutes to obtain sweet potato starch. Purple Then it should be ground and sifted through a 80 mesh basket and stored in a polyethylene bag at 4 ° C. C. Purple sweet potato starch obtained from item B. Durum wheat flour and vit Weighed in wheat gluten and Sift and mix together. Make the batter into a hole in the center and sprinkle salt on it, then slowly pour the water over and stir until the batter mixes well with the water. Keep kneading until the dough is not too dry and not too wet. Roll the dough into cubes, roll with a rolling pin, periodically sprinkle the surface of the table with wheat flour to prevent the flour from sticking together. And cut the lines to a width of 1 cm. And length 25 cm. E. Na. Pasta obtained from section D. Dry with a tray dryer at 45 degrees Celsius for 240 minutes to get colored pasta lines. Purple sweet potato starch And then stored in a sealed container at 25 ° C